Description
This easy sourdough pumpkin bread recipe uses pumpkin puree, sourdough discard, and a classic pumpkin spice blend. It’s a perfect quick bread for Fall. It’s soft, moist, perfectly sweet, topped with delicious cinnamon sugar, and oh-so-tasty.
Ingredients
Scale
- 1 15oz can pumpkin puree
- ½ cup of butter, melted
- 3 large eggs
- ½ cup sourdough starter discard
- 1 ⅔ cup organic cane sugar
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ⅛ tsp cloves
- 2 cups all-purpose flour
Instructions
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Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
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Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
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In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
- In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
- Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
- Slice and enjoy the loaf alone or top it with some butter or cream cheese.
Notes
- Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour